Slightly adapted from Mel's Kitchen Cafe
3/4 cup granulated sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
2 1/2 cups sliced very ripe, fresh strawberries
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
Pour the mixture into a bowl and cool completely (either in the fridge or placing the bowl in a larger bowl filled with ice).
Puree the strawberries in a blender until the mixture is very smooth.
Once the gelato base has cooled completely, add the blended strawberries and stir well.
Cover the gelato and refrigerate for 3 hours or up 24 hours.
Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze.